The terms salsa fresca (“fresh sauce”) and pico de gallo (“rooster’s beak,”) are often considered one in the same, but they have different tastes and purposes. I chop the ingredients for pico de gallo by hand, but I pulse the salsa fresca ingredients in the food processor so that it has a smoother texture that’s better for dipping chips.
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SLOW-COOKER BARBACOA TACOS PARTY PLATTER from Turnip Greens and Tortillas by Eddie Hernandez. Copyright © 2018 by Eddie Hernandez. Used by permission of Houghton Mifflin Harcourt. All rights reserved.
1. Process the jalapeños, cilantro, and onion in a food processor until finely chopped. Add the quartered tomatoes and process until the mixture is fairly smooth but still has some texture. Do not overprocess.
2. Transfer to a small bowl, add the vinegar and salt, and stir to combine. Taste and adjust the seasonings as desired. The salsa is best served within a few hours of making it, but it will keep in the refrigerator, covered, for 3 days.
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